Zisimopoulou Sofia, Pechère-Bertschi Antoinette, Burnier Michel
Service de médecine de premier recours, Département de médecine communautaire, de premier recours et des urgences, HUG, 1211 Genève 14.
Unité d'hypertension, Département des Spécialités de médecine, HUG, 1211 Genève 14.
Rev Med Suisse. 2016 Sep 14;12(530):1502-1506.
Food in industrialized countries is rich in processed products with a high sodium and low potassium content. There is abundant evidence in the literature depicting the relationship between a high daily sodium/potassium intake ratio and the high prevalence of arterial hypertension in modern societies. There is also increasing evidence suggesting a blood pressure lowering effect of potassium, especially in cases of high sodium intake or in patients with increased salt sensibility. Our dietary advice for the prevention and treatment of hypertension should follow a thorough evaluation of our patients' daily nutritional habits and should not only focus on sodium intake but also aim for a balanced sodium/potassium uptake.
